Vol. 6, Issue 2, Part D (2024)

Food safety is a critical global concern, requiring robust analytical methods to detect and quantify contaminants that pose risks to human health. Spectroscopic techniques have emerged as indispensable tools in this domain, offering high sensitivity, specificity, and non-invasive analysis. These methods are employed to identify and quantify a wide range of contaminants, including chemical residues, microbial pathogens, heavy metals, and adulterants in food products. This review provides a comprehensive overview of the major spectroscopic techniques, including ultraviolet-visible (UV-Vis) spectroscopy, infrared (IR) spectroscopy, Raman spectroscopy, atomic absorption spectroscopy (AAS), and mass spectrometry (MS). The discussion highlights their fundamental principles, applications, and recent advancements, as well as their limitations and potential solutions. Furthermore, emerging trends such as portable spectroscopic devices, machine learning integration, and sustainable practices are explored, emphasizing the role of spectroscopy in enhancing food safety protocols and ensuring regulatory compliance. By addressing existing challenges and adopting innovative technologies, spectroscopic methods will continue to contribute to a safer global food supply chain.